| 000 | 01227nam a2200325Ia 4500 | ||
|---|---|---|---|
| 001 | 107603 | ||
| 003 | 0000000000 | ||
| 005 | 20211104003726.0 | ||
| 008 | 010430s2001 nyua e 000 0 eng | ||
| 020 | _a609609718 | ||
| 035 | _a(AEA)F1F185EF6D68482F9094128C34D7F4B5 | ||
| 035 | _a12394889 | ||
| 040 |
_aDLC _cDLC |
||
| 050 |
_aTX 349 _b.L328 2000 |
||
| 245 | 0 |
_aLarousse gastronomique / _cwith the assistance of the Gastronomic Committee, president Joel Robuchon. |
|
| 260 |
_aNew York : _bClarkson Potter Publishers, _cc2001. |
||
| 300 |
_a1350 p. : _bill. _c21 cm. |
||
| 500 | _aBased on the work of Prosper Montagne. | ||
| 520 | _a ingredient identification,including how to recognize,purchase,store, and use | ||
| 520 | _a techniques from basic to advance | ||
| 520 | _abiographies of important culinary figures.Includes new recipes, terms and techniques with colred photogaphs. | ||
| 520 | _aDiscusses history of foods,eating, and restaurants, cooking terms | ||
| 650 | _aCookery | ||
| 650 |
_aCookery, French. _970382 |
||
| 650 | _aFood | ||
| 700 |
_aMontagne, Prosper, _9443 |
||
| 700 |
_aRobuchon, Joel, _999485 |
||
| 942 | _cREF | ||
| 999 |
_c68665 _d68665 |
||